Lightened Up Beef Enchiladas with 10 Minute Enchilada Sauce
1(4-ounce) can diced green chiles
1poundlean ground beef
6ounceswhite cheddar cheese,freshly grated
10whole wheat tortillas
for serving: green onions,cilantro, sour cream, avocado
1 1/2cupslow-sodium chicken stock
Preheat oven to 350 degrees F. Spray a 9×13-inch baking dish with nonstick spray.
Heat a large skillet over medium-low heat. Add in the olive oil along with the peppers, onions and garlic. Cook until softened, about 5 minutes. Stir in the green chiles then add the beef. Break the beef apart with a spoon and add the cumin, paprika, chili powder, salt and pepper. Cook until the beef is browned, stirring well. Turn off heat.
Add 1/3 cup of the enchilada sauce and 2 ounces of the cheese to the skillet. Add another 1/3 cup of the sauce to the bottom of the baking dish and spread it out with a spoon. Add the beef filling to the center of each tortilla and rolls them tightly, placing them next to each other in the dish. When finished, cover the tortillas with the remaining sauce and cheese. Bake for 30 minutes, until the cheese is golden and melted on top.
Heat a large saucepan over medium heat and add the olive oil. Whisk in the flour and cook until it is golden brown, about 2 minutes. Add the remaining ingredients and whisk together, bringing the mixture to a simmer. Reduce the heat to low and cook for 5 more minutes before using.